September 2011

09/04/2011

It has been far too long since I have looked at this screen and actually typed something other than numbers into Quickbooks or kiss ass emails to random people I don't even know, but it's now the end of summer (frown face) and enough is enough, I am on a quest to type!

My lack of typing does not equal a lack of cooking, it's just a bit warm in this kitchen/multi billion dollar landscaping company headquarters and when the sun does grace us with it's presents it beckons me to the outdoors and away from my keyboard. I have actually earned a slight tan this year (unheard of!) and Charlie has just enough scrapes on his knees to prove that we've had some good times this summer.

With the sun in full force just feet away from my trusty Dell, Paul golfing and Charlie napping I have to type this quick so I can head out to my little pool and book as well as avoid breaking out in a head sweat while indoors.

Enough talk , let me get to my point! I have a new food love. It's a cross between a mojo sauce and a chimichurri that I have made up through many trials and zero tribulations. I am not sure what to call it but I have made it every week this summer and I'm hooked! Go ahead and give it a try for yourself and if you can think of a catchy name I am all ears!

The Sauce With Out A Name

In a food processor, combine all of the following:

1 Jalapeno (if you are wimpy keep the seeds out...but try hard to man up and use the whole thing!)

1 Bunch of cilantro

1 Bunch of parsley

Juice of 1 lime

Juice of 1/2 orange

1/4 White onion

4 Cloves of garlic (more or less depending on your love of Edward or the other wolf guy)

Some white vinegar (Depending on your love of vinegar. My coffee pot and I both dig it! If you are using this as a meat marinade then more is better, if not you can go less)

About 1/3 good olive oil (Depending on how saucy you want it to be)

Kosher Salt

Pepper

***So I have never typed up a recipe that I have made up before and I admit it's kind of hard. I always get annoyed when celebrity chefs say "Add about 1/3 palmful of cayenne pepper". What does that even mean? I mean, I am pretty sure that my 1/3 of palmful is gonna make some pretty bland chile compared to say my buddy Peyton's 1/3 palmful of cayenne (have you seen him grip a ball??). But now I totally see their point, it's tough. So you get the general idea of what I put in it. ***

After all of the ingredients are thoroughly mixed it should resemble a pesto. Taste it and season to taste with salt and pepper, then do what ever you want with it! This summer (and tonight even) I have loved marinating Carne Asade cut steak in it for a couple hours Throw the steak on a hot grill to get some char marks, thinly slice it and serve with tortillas, sliced avocados, queso fresco and more nameless sauce. Modelo anyone? YES PLEASE! Another fav use for my concoction has been lathering veggies up with it before grilling. Asparagus and corn on the cob are tried and true. Also, mashing up a couple avocados with it makes a nice twist on guacamole. I have pretty much added my sauce to everything from eggs to black bean soup to a plain old tortilla chip to a spoon to my finger. It's a keeper!!

OK....confession time. In the past I have given Rachel Ray a bit of a hard time. I have made fun of her random food abbreviations and scoffed at the fact that she's famous for over simplifying food. The 1/3 palmful thing? It's hers! But I am going to do something I never do, I am going to take back all of my harsh R.R. words and give her some credit. (it stings...it really does!) This next recipe is hers and it is literally to die for! It is not quick and it's not simple. In fact it is so many different complex layers of yummy (her word!) food goodness that I may have to send her a fruit basket or maybe a balloon bouquet in apology and thanks. In attempt to avoid my head sweat, rather than typing it out here is the link. http://www.foodnetwork.com/recipes/rachael-ray/braised-pork-tacos-recipe/index.html These pork tacos put all other tacos to shame! Follow the recipe to a T, but if you want a little extra spice add a bit more of the chipolte sauce. Most importantly, make the pickled red onions and serve them with crunchy red cabbage. Ugg, these are so good, don't put anything else on them. You are going to thank me, but really you should just......thank......Rachel Ray.

Last, but don't worry juicy bacon burgers, you will never be least! This next recipe is from my favorite recipe source, Fine Cooking (they will never use the term EVOO or palmful for that matter). I don't need to gush on too much for this recipe as the ingredients speak for themselves and the fact that the word bacon is used in the title twice is always a good sign! This is the best burger I've ever had and that's saying something! They are easy and delicious and will definitely blow away anyone that thinks they are coming over for your free beer and good company but will put up with dry grilled burgers on a soggy bun. http://www.finecooking.com/recipes/bacon-burgers-bacon-onion-balsamic-jam.aspx After they have these burgers they may actually feel bad for drinking all of your beer!

Though I have cooked other dishes (even dabbled in french cuisine) we have to take advantage of these lazy warm days of summer and these three recipes are great additions to your toes soaking in a kiddie pool and a beer with a lime in it! Cheers everyone!